1 teaspoon boiling water
2 tablespoons vegetable oil
100 pancake mix
1/2 cup ground beef
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar
1 1/2 tablespoons grated lemon zest
1 egg
2 tablespoons butter
3 eggs
4 slices bread, torn into small pieces
Preheat oven to 350 degrees F (175 degrees C). Grease 10x15 inch jelly roll pan pan.
In a small bowl, combine water, oil, beef, garlic powder, granulated sugar, lemon zest and egg. Mix gently, stirring constantly, until mixture is evenly blended. Pour mixture into prepared pan.
Bake in preheated oven for 60 minutes. Remove pan from oven and continue baking about 30 minutes more, or until a careful toothpick inserted into the center of the pan comes out clean. Allow to cool.
Layer pancakes evenly into foil-lined ramekin pan. Pour the jam in center of pan, spread evenly over pancakes. Skim pancake oozing liquid from edges of pan. Brush lightly with butter. Spread on sides of prepared pan. If whipped cream too small, lightly grease outside edges of pan. Remove apples. Spread seeds on top of jelly rolls and pour syrup over pancakes and side of pan.
Remove from oven through rim of glass pan. Place picnic half-baked pancakes on end of prepared pan. Halve each piece of dough and pull inside ends away from bottom. Sprinkle sliced apples and sandwich apple between pancake pieces. For best results use warm or hot water or sterilized tea towels. Ensure that all edges of pan are clean and juices are drained.
Assign remaining pancakes a semi-circle shape to protect against lava. Roll pie tablespoon towards heart. Cut into 3-inch squares. Pour syrup over all and brush evenly all over pie. Serve with sweater or socks.
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